Seasonal Food

Salad Challenged

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I am salad challenged. I’m not sure what it is but salad does not go over well at my house. The greens are a pain to wash. You can only buy it in a ginormous bunch or bag and I’m the only one that ever eats it. Sound like I’m complaining? I am! Salad greens are a pain to wash and dry and eat. So I never buy any. But then I remember. I’m supposed to eat my greens. It’s my mother’s voice I hear. The voice saying, “Be good to your body! Do what’s right! Be healthy! Be fit!”. Yes, I know. So I’ve been looking for a way to make salads a little less challenging.

My produce pick of the month is one that is a little off the beaten path (haha). People don’t often request them. Some may pass them over at the grocery store. And until now, I was one of those people! I would look at this purplish vegetable with its tall leafy stems and think, “Eww. What on earth could I do with THAT?”.

But then I remembered something that I had seen in a magazine. And because all great cooks push themselves to try new things, I decided to take a risk and buy some.

Ok. So let me let you in on the reason I bought them the first time. I wanted to make a red velvet cake for my BFF’s birthday. I thought it would be sweet if I could use some natural dye to color it.

Enter beets!

Sadly beets were not the answer for this particular recipe. At least not for me. I could have possibly baked the cake incorrectly. I’m open to that. But a crunchy on the outside, under cooked on the inside cake is not palatable to anyone. It was a disaster.

However, beet greens  = delicious. It tasted like spinach but with an added sweetness. I like to think that I’m hardcore when it comes to eating salad. But I can hardly eat spinach raw. It just tastes so icky. They have the added bonus of being larger and therefore easier to wash and dry. My bunch of 3 beets had about 9 large leaves and several smaller ones, which made the perfect amount for me. I could eat them all before they spoiled.

So I dug out a magazine article about greens that I had cut out from an old Real Simple magazine. It recommended adding raw grated beets to beet greens for a healthy salad.

So I did.

But I couldn’t stomach the thought of eating plain beets with only the greens. I added some chopped apples and oranges and this disguised the taste quite a bit.

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Beet Salad: with Apples and Oranges

But the taste wasn’t quite complete. I found myself still not liking the strong taste of beets. It needed some walnuts and dried cranberries. So I went to the store and then made…

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Beet Salad: with Oranges, Walnuts and Craisins

So much better. Some raspberry vinaigrette would go well with this too. I’m not a dressing fan usually so I left this ingredient out.

Is it healthy enough to brave eating? The answer is yes.

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Beets are low in protein, fat and carbs. The beet root has a very high amount of folate and manganese. Even though the beet root has less nutrients than the beet greens it is worth noting that it contains some of the protein Tryptophan. Which, interestingly enough is also found in turkey!

The greens are high in vitamin A and vitamin K. A 1 cup serving has half the daily value of vitamin A and an astounding 152 µg, or almost double the dv, of vitamin K.  The greens also contain a fair amount of Riboflavin, Sodium, Potassium, Calcium, Copper, Iron, Magnesium and Manganese.

There was something about the taste of beets that intrigued me. Why did they taste so different than all of the other greens? In my opinion two things: high magnesium and high calcium. Beet greens have over twice the magnesium compared to kale and slightly more calcium than swiss chard. Or maybe beets are just weird like that..or maybe it’s just me I don’t know haha

The conclusion: Beets are great! Eat more of them. They are easy to wash and store. I tore mine in half and put them in the fridge, in a large plastic container. If you can’t stomach beet root no worries cause the beet greens really have more nutrients anyways. Aside from folate. Personally I didn’t feel that beet root was a very tasty form of folate. But they are what they are. I think there’s probably a reason why beets are typically pickled or canned.

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I will leave you with this excellent Christmas prank.

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Source: here

Happy New Year!

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